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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from The Irmo/Lexington Curves Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix (with pudding in the mix)
3 eggs
½ cup cold water
½ cup rum (Bacardi Gold)
1/3 cup vegetable oil
½ cup chopped walnuts

Rum Glaze

1 stick butter
¼ cup water
1 cup granulated sugar
½ cup rum (Bacardi Gold)
Directions:
Directions:
Combine cake mix with the other ingredients and mix until smooth.

Preheat oven to 325 degrees.

Grease and flour a 10-inch tube pan.

Sprinkle nuts on the bottom of the pan. Pour in cake mixture. Bake for 1 hour.

Allow to cool in pan for 25 minutes. When cake is cool, invert onto plate so the nuts are on top.
Prick top and sides for glaze.

Rum Glaze
Melt butter in a small pan. Stir in water and sugar.
Boil for 5 minutes and remove from heat. Stir in rum.
Drizzle over cake, letting it run down the sides.

 

 

 

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